Courgettes – food of the moment

Having failed to grow our own courgettes so far this year we have been supplied by our friends Aura & Martin. This regular supply has encouraged us to work our way through our own short list of recipes that contain courgettes and borrow further recipes to give the veg a continued appeal. Although I think T.W.O may have had enough already. He has been heard to mention, ‘oh courgettes. What a surprise!’ more than once. They can also be added to quiches and tonight I am going to try using them instead of pasta in a savoury mince dish – but as a vegetable dish here are my 3 favourites.

Courgettes roasted

 Aura has been cooking this for weeks so here’s my version

Oven to 180 degrees C or gas mark 4 Slice up a courgette or two depending on Size and how many you need to feed. We use one enormous courgette for the 2 of us.

Slice up an onion

Crush and chop a couple of cloves of garlic

 Slice up a sweet red, green or orange pepper into thin strips

Place these in a roasting dish and pour over a few table spoons of olive oil and sprinkle with salt and pepper. Mix it about to distribute the oil and then cook for 45 minutes to an hour. Keep an eye on it though as you want the courgettes softened but not charred.

Courgettes griddled

Aura served this cold to us but you can have it warm. Take a few courgettes and slice longwise so you have thin but long slices. Either grill these for a few minutes, use a griddle pan on the cooker top or put them on a BBQ. They 5 to minutes, turning once to get some nice charred lines down them. When they are just softening take them off and drizzle in olive oil.

Courgettes and tomatoes

Slice up 1 big or a few small courgettes thinly Slice one onion Crush and chop a couple of garlic cloves Tin of chopped tomatoes A sweet pepper (green or red) Small tin of tomato puree Dried Oregano seasoning

Using a large frying pan gently fry the onion and garlic for a few minutes. Then gradually add pieces of the courgette allowing them to sit on the base of the pan for a few minutes before moving them to the side of the pan to allow more pieces of courgette to be cooked. Once all the courgette has been cooked put the pepper in and give all a good mix up letting the pepper cook for a couple of minutes. Then add the can of chopped tomatoes puree tomatoes, a good teaspoon of the oregano, a good pinch of salt and pepper. Allow to bubble gently for at least half an hour stirring every few minutes to make sure it doesn’t stick. Serve with any meat, fish or veg dish.


3 thoughts on “Courgettes – food of the moment

  1. A very good way to use up courgettes or similar is to make ‘Caponata’ – although strictly speaking Caponata is made with aubergines. Works well with courgettes though:


    1.5 Kg courgettes, peeled and diced
    1 Kg tomatoes, chopped
    1 onion chopped
    Olive oil
    4 fl oz white wine vinegar
    2 tbsp dark brown sugar
    salt and pepper
    4 large celery stalks
    16 green olive, stoned and roughly chopped
    1 heaped tbsp capers
    1 small tin or jar of anchovies in oil


    Lay courgettes in a colander, sprinkle with salt and leave for at least 30 minutes
    Cook tomatoes and onion in oil slowly until very soft
    Mash thoroughly until pulp
    Add vinegar, sugar, salt and pepper
    Simmer, stirring occasionally, until reduced to a very thick, dark sauce
    Lightly fry celery in oil and drain
    Add celery and courgettes to the tomato sauce
    Simmer, stirring occasionally, for 30 minutes – if it gets too dry add some water
    Add olives, capers and anchovies
    Simmer, stirring occasionally, for 15 minutes; it should be glutinous
    When cool, store in a sealed, sterilized jar – can be kept for some weeks in a cool dry place if not opened. Alternatively, it may be frozen for months.

    • Hi Mark
      Courgette season was so long ago now. Sorry I haven’t responded to your recipe sooner but it must have been caught up in cyberspace somewhere.
      This will be on this years list of courgette foods to make.

  2. Will have to add those to my own small stash of courgette recipes! I do have a recipe for stuffed courgette flowers that I want to try – perhaps this weekend, if I’m lucky enough to get some of the flowers from my uncle.

    Another good way to use up courgettes is by making courgette cake, and covering it in lime flavoured icing – works really well (and looks really good sitting on my green glass cake stand!)

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